The Dish: Rice Floured Shrimp

Chinese New Year is the celebration of light and food. Executive Chef Kevin Long of the Red Lantern is cooking up a rice, shrimp dish with a New England style!

The Dish: Rice floured shrimp
The Chef: Kevin Long
The Restaurant: Red Lantern

Recipe:

For the Shrimp:

-- 1 lb small 70/90 count shrimp, peeled and deveined
-- 2 cup rice flour
-- 1 cup all purpose flour
-- 2 pinches salt
-- ½ liter bottle of sparkling water
-- 6 ice cubes

For the dipping Sauce:

-- 2 cup Mayonnaise
-- 1 tbsp natural sugar
-- 2 tbsp Fine dice cornichon
-- 2 tbsp cornichon juice
-- few cracks of black pepper
-- 1 tbsp minced Ginger
-- Juice of 1 lemon

Directions:

1. Combine all purpose flower, rice flower and salt
2. Slowly whisk in the sparkling water till you have a thin paste, just a little thinner than pancake batter
3. Finish with the ice cubes and let sit, remember to whisk again before using. This batter can rest for up to 1 hour.
4. Dip the small shrimp into the batter about 5 at a time and carefully drop into 350 degree oil
5. Fry until golden brown and serve, present with toothpicks and sides of the sauce.

Directions for the sauce: 

1. Combine in ingredients and serve on the side

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